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1
In a large pot, combine the celery, yellow onion, garlic, leek, thyme, bay leaves, peppercorns and 1 tablespoon of salt.
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2
Add the veal, wine and 4 cups of water and bring to a boil.
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3
Cover partially and simmer over moderately low heat, skimming occasionally, until the veal is tender, about 2 hours.
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4
Using a slotted spoon, transfer the veal to a medium bowl.
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5
Strain the cooking liquid into a large heatproof measuring cup; if you dont have at least 3 cups, add water to make 3 cups.
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6
Discard the solids; wipe out the pot.
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7
Return the liquid to the pot.
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8
Meanwhile, cook the egg noodles in a medium pot of boiling water until al dente, 7 to 9 minutes.
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9
Drain the noodles, then run them under cold water to cool; drain again.
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10
Bring the veal cooking liquid to a boil.
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11
Add the pearl onions and button mushrooms and simmer over moderate heat until the mushrooms are tender, about 10 minutes.
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12
Add the veal and cook until the liquid has reduced to about 2 cups, about 10 minutes longer.
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13
In a small bowl, whisk the egg yolks and cream until well blended.
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14
Gradually whisk the egg mixture into the stew and simmer gently until thickened, about 2 minutes.
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15
Stir in the noodles and season with salt and pepper.
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16
Serve hot.
